Baked Creamy Corn Jalapeno Dip (Printable)

Warm, cheesy baked corn and jalapeño dip — golden, creamy and perfectly spiced for any gathering.

# What You Need:

→ Dairy

01 - 8 oz (1 package) cream cheese, softened to room temperature
02 - 1/2 cup sour cream
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese

→ Vegetables

05 - 2 cups corn kernels (fresh, canned and drained, or thawed frozen)
06 - 2 to 3 jalapeño peppers, seeded and finely diced (adjust for desired heat level)
07 - 1 small red bell pepper, finely diced
08 - 2 garlic cloves, minced

→ Pantry Staples

09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish

13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons green onions, sliced

# How-To:

01 - Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine the softened cream cheese and sour cream. Beat with a hand mixer or sturdy spoon until completely smooth and creamy.
03 - Add the cheddar, Monterey Jack, corn kernels, diced jalapeños, bell pepper, and minced garlic to the bowl. Sprinkle in smoked paprika, cumin, salt, and black pepper. Stir thoroughly until all ingredients are evenly distributed.
04 - Spoon the mixture into the prepared baking dish, spreading it into a uniform, even layer across the bottom.
05 - Bake uncovered for 25 minutes, or until the top is golden and the edges are bubbling hot.
06 - Remove from the oven and let rest for 2 to 3 minutes. Sprinkle with fresh cilantro and sliced green onions. Serve warm with tortilla chips, pita chips, or fresh vegetable sticks.

# Expert Tips:

01 -
  • The contrast of sweet corn against creamy, tangy, slightly spicy everything will ruin all other dips for you.
  • It comes together in ten minutes flat, which means you can focus on your guests instead of hovering over the stove.
02 -
  • Do not skip softening the cream cheese or you will be chasing lumps around the bowl for twenty minutes.
  • The dip thickens as it cools, so serve it while still warm and bubbly for the best texture.
03 -
  • Let the dip rest for five minutes after baking so you do not burn your tongue on that first eager bite.
  • Roasting the corn in a dry skillet before mixing it in adds a caramelized depth that makes this dip unforgettable.

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